The Collected Resources of the Portland Meat Collective
There are so many great meat resources out there, it's hard to keep up. Nonetheless, here's our ongoing hit list of go-to books, websites, podcasts, blogs, and films.
Books We Like
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Animal Husbandry & Production
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All Flesh is GrassGene Logsdon
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Defending Beef: The Case For Sustainable Meat ProductionNicolette Hahn Niman
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Farms with a Future: Creative and Growing a Sustainable Farm BusinessRebecca Thistlethwaite
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Humane Livestock HandlingTemple Grandin
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Keeping Pigs on a Small ScaleAnette McFarlane
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Mobile Poultry Slaughterhouse Building a Humane Chicken Processing Unit to Strengthen Your Local Food SystemTemple Grandin
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Pigs: A Handbook of Breeds of the WorldValerie Porter
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Storey's Guide to Raising RabbitsBob Bennett
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The Rare Breeds HandbookDerek Wllis
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Butchery, Charcuterie, Cookery
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Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous CookFergus Henderson
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Bones: Recipes, History & LoreJennifer McLagan
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Butchering Beef: The Comprehensive Photographic Guide to Slaughter & ButcheringAdam Danforth
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Butchering Poultry, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Slaughter and ButcheringAdam Danforth
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Charcuteria: The Soul of SpainJeffrey Weiss
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Charcuterie and Fresh Pork CookeryJane Grigson
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Cooking by HandPaul Bertolli
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Duck, Duck, Goose: Recipes & Techniques for Cooking Ducks & Geese Both Wild & DomesticatedHank Shaw
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Elements of Cooking: Translating the Chef's Craft for Every KitchenMichael Ruhlman
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Fat: An Appreciation of a Misunderstood IngredientJennifer McLagan
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Good MeatDeborah Krasner
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Heartlandia: Heritage Recipes from the Country CatAdam and Jackie Sappington, Ashley Gartland
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Killing It: An EducationCamas Davis
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Mastering Stocks & Broth: A Comprehensive Culinary Approach Using Traditional Techniques & No Waste MethodsRachael Mamane
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Meat: A Kitchen EducationJames Peterson
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Odd Bits: How to Cook the Rest of the AnimalJennifer McLagan
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Olympia Provisions: Cured Meats and Tales from an American CharcuterieElias Cairo and Meredith Erickson
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Pork & SonsStephane Reynaud
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Primal CutsMarissa Giuggiana
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Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every CutLynne Curry
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Salumi: The Craft of Italian Dry CuringMichael Ruhlman & Brian Polcyn
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Sausage Making: The Definitive Guide with RecipesRyan Farr
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The Art of Making Fermented SausagesStanley Marianski
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The Butcher's Guide to Well-Raised Meat: How to Cut and Cook Great Beef, Lamb, Pork, Poultry and MoreJoshua Applestone, Jessica Applestone, Alexandra Zissu
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The Great Meat CookbookBruce Aidells
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The Meat Hook Meat BookTom Mylan
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The River Cottage Meat BookHugh Fearnley Whittingstall
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Culture, Politics, History, Literature & Other Curiosities
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CAFO Reader: The Tragedy of Industrial Animal FactoriesDaniel Imhoff
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Chicken: The Dangerous Transformation of America's Favorite FoodSteve Striffler
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Cooked: A Natural History of TransformationMichael Pollan
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Cultures in Habitat: On Nature, Culture & StoryGary Nabhan
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Eating AnimalsJonathan Safran Foer
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Everything I Want to do is Illegal: War Stories From the Local Food FrontJoel Salatin
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Farmageddon: The True Cost of Cheap MeatBrewster Kneen
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In Defense of Food: An Eater's ManifestoMichael Pollan
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Meat Eater: Adventures From the Life of an American HunterSteven Rinella
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Meat Racket: The Secret Takeover of America's Food BusinessChristopher Leonard
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Meat: A Benign ExtravaganceSimon Fairlie
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Pig EarthJohn Berger
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Raising Steaks: The Life and Times of American BeefBetty Fussell
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The Carnivore's ManifestoPatrick Martins
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The Omnivore's DilemmaMichael Pollan
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The Third Plate: Field Notes on the Future of FoodDan Barber
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The Ubiquitous PigSusan Jones
Film and Television We Like
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Chef's Tablecreated by David Gelb
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Farmageddondirected by Kristin Canty
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Fed Updirected by Stephanie Soechtig
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Food Beware: The French Organic Revolutiondirected by Jean-Paul Jaud
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Food Fightdirected by Chris Taylor
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Food, Inc.directed by Robert Kenner
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Fresh: New Thinking About What We're Eatingdirected by Sofia Joanes
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Ingredients:directed by Robert Bates
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King Corn:directed by Aaron Wolf
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Sushi: The Global Catchdirected by Mark S. Hall
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The Harvestdirected by John McNaughton
Podcasts & Radio Shows We Like
Websites We Like
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Meat Production & Processing
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Animal Welfare Approved
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Certified Humane
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Niche Meat Processors Assistance Network
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Meat Education Programs
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Central Texas Meat Collective
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Divina Cucina
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Eugene Meat Collective
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Farmstead Meatsmith
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Fleisher's
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Grrls Meat Camp
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Kate Hill's Kitchen at Camont
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Montana Meat Collective
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Musetto Travel Trips & Adventures
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Northern Colorado Meat Collective
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Range
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Sapori & Saperi
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Seattle Meat Collective
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The Brooklyn Kitchen
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News & Culture
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Civil Eats
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Grist
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Meatpaper
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Modern Farmer
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The Perennial Plate
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Butchery, Charcuterie, Cookery
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Cured Meats
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Hunter, Angler, Gardener, Cook
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Michael Ruhlman: Translating the Chef's Craft for Every Kitchen
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Mrs. Wheelbarrows Charcutepalooza
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Offal Good
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Our Daily Brine
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The Butcher's Guild
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The Local Butcher Shop
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The Salt Cured Pig
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Wright Food
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Sourcing
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Eat Wild
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Food Hub
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Local Harvest
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Monterey Bay Aquarium Seafood Watch
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Food Politics & Advocacy
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Farm and Ranch Freedom Alliance
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Food Ethics Council
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Humaneitarian
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Marion Nestle's Food Politics
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Slow Meat
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Tammi Jonas: Food Ethics
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Wasted Food
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Farming
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Friends of Family Farmers
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Honest Meat
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Livestock Conservancy
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Savory Institute
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Animal Husbandry & Production
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Livestock Conservancy